Copy Cat Bulletproof Lemon Bars
Ok, so we have all heard of Bulletproof Coffee and know that it is full of good fats and keeps you full all morning. Well bulletproof Lemon Bars are full of similar benefits. They are essentially made of Cashews, MTC oil and COLLAGEN! I am a big fan of the benefits of Collagen. Many people wait until later in life to start adding collagen into their daily routine, but I make sure to use it daily now to strengthen my bones, heart, metabolism, gut and muscles. It has so many benefits! Think of Collagen as the glue that holds the body together. We lose it as we age, but if you start to utilize it now before you see the signs of decreases collagen you body will not feel the effects of its lose.
I often eat these bars as my lunch on days when I am not fasting. Most days I fast 16hrs and eat during the other 8hrs. I keep them in the fridge and think of them as a meal replacement. They do have some carbs from the nut butter, so don't overeat them.
These taste as good as the bulletproof ones, but I was not wanting to spend at least $3 a bar so I figured out a way to make my own!
I made at least 10 versions of these bars before I finally got the right consistency. So here is what got me the perfect collagen lemon bars:
1 1/4 cup cashews divided
1/8 cup melted coconut oil
10 drops of lemon oil
2 Tbsp Natural Mate Stevia
2 Tbsp MTC or XTC oil
1 Tablespoon coconut oil
6-7 scoops of collagen powder
Start by adding 1 cup of cashews and 1/8 cup of coconut oil to a blender and make cashew butter. Add that to a food processor. Add in 10 drops of lemon oil and 2 tablespoons of natural mate stevia. Pulse that until it is well blended. Add in 2 tablespoons of MTC or XTC oil and 1 tablespoon of coconut oil. Pulse again until well blended. Add in 6-7 scoops of Vital Proteins Unflavored Collagen Powder. Run processor until it is blended into a thick dough like mixture. You may have to add a little collagen until it is thick enough. it should be the texture of a thick cookie dough. Then add in 1/4 cup of cashews and pulse until they are chopped up into the mixture. You want them to stay a little chunky to add some crunch.
I line a glass pan with parchment paper and spread the mixture into the bottom of the pan and freeze it overnight. Once it is frozen I cut it up into bar sized chunks and store it in the refrigerator. Enjoy!